Today's recipe is another Portuguese classic. It's my mum's recipe that my sister wrote down a few years ago (and good thing she did because my mother no longer has it). I have been wanting to try it for a long time, but I can't seem to find siam pumpkin jam in Denmark. So I brought a jar of jam with me from Portugal. This jam has a very distinctive savor and, although I wouldn't spread it on a slice of bread, when together with almonds and orange it has incredible flavor. The acidity of the orange complements the sweetness of the jam and it's just amazing.
- 6 egg yolks
- 3 egg whites
- 230g (1 cup and 2 tablespoons) sugar
- 175g (6oz) Siam Pumpkin jam
- 250g (8.5oz) pealed almonds
- zest of half an orange
- powdered sugar q.s.
Start by grinding the almonds coarsely. Grease a tart tin with butter and sprinkle some flour on top. You should use a tart tin with a removable bottom. I don't have one, so I placed a greased parchment paper on the bottom, just to be safe.
Beat the egg yolks with the sugar until it turns pale.
Now it's time to add the Siam Pumpkin jam - we call it "doce de gila". This pumpkin is quite common in Portugal, but I can't find it here in Denmark. I brought some with me from Portugal the last time I was there.
Add the almonds, the jam and the zest of orange and mix well. Beat the egg whites into stiff peaks and fold them in the mixture.
Place the mixture in the tart tin and bake in a preheated oven to 200ºC (390ºF) for 45 minutes (30 minutes in, I covered the tart with aluminium foil because it had already reached the color that I was looking for). Keep in mind that it is supposed to be quite dark.
Let it cool down and unmold the tart. Sift some powdered sugar on top and serve!